Zucchini Tomato Melt

Directions

1. Preheat oven to 425 degrees. Trim and halve zucchini crosswise, cut each half lengthwise into ¼,-inch-thick planks. Slice tomato into rounds. Place zucchini and tomatoes in a medium bowl and toss with a large drizzle of olive oil, half the seasoning, salt, and pepper, set aside. Thinly slice mozzarella.
2. Meanwhile, heat a large pan over high heat (use a grill pan if you have one). Pick out zucchini from the bowl and add to the pan in a single layer. Cook until tender and lightly charred, 2-5 minutes per side. Transfer to a plate. Add tomato in a single layer. Cook until lightly charred, 1 minute per side. Turn off the heat, set aside with zucchini. Wipe out the pan.
3. Mix the garlic into a bowl with 2 tablespoons of olive oil. Once veggies are done, spread half the bread slices with mayonnaise, then top with Monterey Jack, zucchini, tomato, and mozzarella. (Add each veggie in a single layer and don&rsquo,t overstuff. If you have some leftovers, serve on the side!) Top with remaining bread slices then spread the outsides of the sandwiches with garlic oil.
4. Heat the pan used for veggies over medium heat. Add sandwiches, cook, pressing down occasionally with a spatula, until bread is golden brown and cheese melts, 4-6 minutes per side. Transfer to a cutting board. Let cool slightly, then halve on a diagonal.